Easy Strawberry Pound Cake Recipe for Sweet Indulgence
As I sit down to write this Strawberry Pound Cake recipe, I am filled with nostalgia and warmth. Growing up, my grandmother used to bake this cake as a special treat for family gatherings and it has always held a special place in my heart. The combination of moist pound cake, fresh strawberries, and a subtle sweetness is simply irresistible.
This recipe is perfect for any occasion – from a lazy Sunday brunch to a fancy dinner party dessert. The simplicity of the ingredients allows the fresh strawberries to shine through, while the pound cake provides the perfect base to hold it all together.
So join me on this journey as we explore how to make the perfect Strawberry Pound Cake that your grandma would be proud of!
Why You’ll Love This Recipe
If you’re a fan of pound cake and fresh strawberries, then this strawberry pound cake recipe is definitely worth trying. I can confidently say that it’s one of the tastiest desserts that will sweeten up your day. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply craving something sweet.
What sets this strawberry pound cake apart from other dessert recipes is the use of fresh strawberries. Not only does it add a pop of color to the cake, but it also infuses it with a juicy and fragrant sweetness. Every bite feels like taking a walk through a strawberry field on a sunny day.
Moreover, this recipe incorporates pecans which give the cake an incredible nutty flavor and satisfying crunch. And let’s not forget about the cream cheese glaze topping that adds an extra layer of creamy goodness to the cake.
The ingredients in this recipe are easy to find at your local grocery store and the steps to make it are simple, even for novice bakers. With its moist texture and flavorful taste, this strawberry pound cake recipe is sure to be a crowd-pleaser.
Trust me when I say that this recipe will become your new go-to dessert for all events coming up. Imagine indulging in a slice of moist Strawberry Pound Cake while sipping your tea or coffee, enjoying the company around you. The flavors will linger in your mouth long after you’ve bitten into it, making you crave more. Give this recipe a try – You won’t regret it!
Ingredient List
- 1 and 1/2 cups (3 sticks; 340g) unsalted butter, at room temperature
- 3 cups (600g) granulated sugar
- 5 large eggs, at room temperature
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberry puree made from fresh strawberries
or frozen sliced strawberries in syrup, thawed and mashed. - 1 tablespoon vanilla extract
- Optional: Freeze-dried strawberry powder to decorate, see recipe notes.
How to choose the perfect ingredients
When making this pound cake, it’s essential to use high-quality ingredients. To ensure that your cake has the best possible flavor and texture, select fresh strawberries when they are in season to make a fresh strawberry puree. If you are using frozen strawberries, feel free to use pre-sliced strawberries in syrup. Make sure they are thawed completely before mashing them for this recipe.
Also, if you want the most vibrant color and natural flavor for your homemade cake glaze, use freeze-dried strawberry powder instead of artificial food coloring.
The Recipe How-To
Before beginning the recipe, it’s important to preheat the oven to 350°F. This will ensure that the cake bakes evenly and turns out perfectly.
Prepare the Cake Pan
Start by greasing a 9×5 inch pound cake pan with butter or cooking spray. Then, dust it with some flour and tap out any excess.
Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda.
Cream the Butter and Sugar
In a large mixing bowl, cream 2 sticks of unsalted butter (at room temperature) and 1 1/2 cups of granulated sugar until light and fluffy. You can use either an electric mixer or mix by hand with a sturdy spoon.
Add in the Eggs
Beat in 5 large eggs, one at a time, making sure to thoroughly incorporate each egg before adding in the next one.
Combine Wet and Dry Ingredients
Next, add half of the dry ingredients into the mixing bowl with the butter mixture. Mix until just combined. Then, add in 1/2 cup of buttermilk and mix again. Add in the rest of the dry ingredients and mix until everything is well blended.
Fold in the Strawberries
Fold in 1 cup of diced fresh strawberries into cake batter mixture.
Bake in the Oven
Pour the batter into your prepared cake pan and bake it for 60-70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Cool and Serve
Allow this moist strawberry pound cake to cool down for around 10-15 minutes before serving. It’s great as is or you can drizzle it with an optional strawberry glaze or serve it topped with some freshly whipped cream and more sliced strawberries on top. Enjoy!
Substitutions and Variations
When it comes to baking, sometimes we don’t have all of the ingredients on hand or we want to switch things up a bit. Luckily, this strawberry pound cake recipe is versatile enough to accommodate substitutions and variations. Here are some ideas:
– Pecans: If you’re not a fan of pecans, you can swap them for walnuts, almonds, or omit them altogether.
– Frozen Strawberries: Fresh strawberries are ideal for this recipe, but if they’re out of season or unavailable, you can use frozen sliced strawberries in syrup instead. Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter.
– Cream Cheese: Cream cheese adds tanginess and richness to the cake, but if you don’t have any on hand or you’re not a fan, you can leave it out. Just add an extra 1/4 cup (50g) of butter instead.
– Fruit Glaze: Instead of the strawberry glaze provided in the recipe, you can top the cake with a different fruit glaze like raspberry or blueberry.
– Layer Cake: To turn this pound cake into a layer cake, simply double the recipe and bake two cakes. Once cooled, slice each cake horizontally and fill with layers of whipped cream and fresh sliced strawberries.
– Chocolate Covered Strawberries: For a decadent twist on this classic dessert, dip fresh strawberries into melted chocolate and arrange them on top of the finished cake.
Remember that substitutions may change the flavour and texture of the cake. Feel free to experiment and find out what works best for you!
Serving and Pairing
When it comes to serving this delectable strawberry pound cake, there are a few things you can do to elevate the experience. In my opinion, sliced fresh strawberries are a must addition. These will add a pop of color to your presentation while providing an extra burst of flavor. You may also want to add a dollop of whipped cream or a scoop of vanilla ice cream for some added sweetness and creaminess.
If you’re feeling adventurous, try pairing your strawberry pound cake with a warm cup of tea or coffee. The richness of the cake pairs perfectly with a bold and aromatic brew, creating an opportunity to indulge in one of life’s simple pleasures.
Alternatively, you could also serve this cake as part of an afternoon tea spread or dessert buffet. The moist strawberry pound cake is perfect for layering and frosting and it would make a beautiful addition to any event. For added decadence, drizzle chocolate or strawberry jam on top for an extra layer of indulgence.
Whatever way you choose to enjoy this strawberry pound cake, I promise that the combination of fresh strawberries and fluffy pound cake will deliver a taste sensation with every bite.
Make-Ahead, Storing and Reheating
When it comes to make-ahead recipes, this strawberry pound cake recipe is definitely a champion. You can prepare it up to two days before serving and store it covered at room temperature. If you want to increase its shelf life, you can store it in the refrigerator or freeze it.
To refrigerate the cake, wrap it tightly in plastic wrap or aluminum foil and keep it in an air-tight container. The cake should stay fresh for about a week. When you’re ready to serve, just take it out of the fridge and let it come to room temperature for at least 30 minutes.
If you prefer freezing the cake, wrap it tightly in plastic wrap or aluminum foil, place it in an air-tight container, and store for up to 2 months. Before serving, let it thaw at room temperature for about two hours.
When reheating the cake, use a microwave or an oven. For microwave reheating, slice a piece of the frozen cake and heat on a microwave-safe plate for about 10-15 seconds, depending on the size and thickness of the slice.
For oven reheating, preheat your oven to 350°F/180°C. Put the frozen cake on a baking sheet and bake for 20-25 minutes until warm throughout.
Bear in mind that the texture of the cake may change after being frozen but that won’t affect its delicious taste.
Tips for Perfect Results
1. Use fresh strawberries: Fresh strawberries are key to the success of this strawberry pound cake recipe. Frozen strawberries may contribute more moisture and alter the final flavor of the cake.
2. Room temperature ingredients: Ensure that all ingredients are at room temperature before mixing. This includes eggs, butter, buttermilk, and cream cheese. This ensures that they mix together for a smooth batter.
3. Pecans substitution: If you don’t have pecans on hand, feel free to use walnuts or almonds instead.
4. Vanilla extract quality: Use high-quality vanilla extract as it can enhance the flavor of your cake. I prefer pure vanilla extract and avoid using artificially flavored ones.
5. Don’t overmix: Once the dry ingredients and wet ingredients are combined, mix until just evenly moisten but do not overmix it. Overmixing will cause the cake to become dense and can hinder the rise of batter in the oven.
6. The check is done-ness with a toothpick: Insert a toothpick into the deepest part of the cake to ensure its doneness in baking. If there’s no cake batter sticking onto the toothpick, it means your cake is cooked through.
7. Cool down before applying glaze: Let your strawberry pound cake fully cool before applying the glaze and slicing into pieces to prevent any unruliness and dripping of frosting.
8. Skip frozen sliced strawberries in syrup substitution: Avoid substituting fresh chopped strawberries with frozen sliced ones in syrup because it may add too much moisture to your cake recipe, which results in a dense cake.
9. Use Butter Flavor Shortening: Butter flavor shortening could improve both flavor and texture by incorporating buttery notes to complement this recipe’s sweetness without compromising structure.
Remember that baking can involve some fuss for making your perfect strawberry pound cake—a little patience goes a long way here!
Bottom Line
:
In conclusion, this Strawberry Pound Cake Recipe is one of the best pound cakes you will ever taste. Made with fresh strawberries and a blend of delicious ingredients, it is sure to satisfy your sweet tooth every time. Not only is it easy to make, but it can also be customized to your taste.
Whether you choose to try out the substitution and variation options or add different toppings, the possibilities are endless.
So why not treat yourself and your loved ones to this delightful dessert today? I am confident that you will love it, just as much as I do.
Remember, practice makes perfect, so don’t hesitate to give it a try and enjoy every bite of it. With my tips and guidance in hand, you’ll soon be on your way to making the perfect strawberry pound cake!
Strawberry Pound Cake Recipe
Ingredients
Cake
- 1 (16 ounce) package frozen sliced strawberries in syrup, thawed
- 1 cup butter flavor shortening
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Glaze and sauce
- 1 cup sugar
- 1/2 cup sliced fresh strawberries
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Drain thawed strawberries, reserving 1/2 cup of the juice.
- Chop the strawberries and set the juice& berries aside.
- In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
- Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
- Stir in the pecans, chopped strawberries and extracts.
- Pour into greased and floured 10" tube or bundt pan.
- Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then remove from pan and place on wire rack.
- For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
- Add sliced strawberries and bring to a boil.
- Cook and stir for 1 minute.
- Remove from heat and stir in extracts.
- Brush some of sauce over the warm cake and serve with the remaining sauce.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.